I added 25g calcium carbonate to get TA to 8.0. The pH rose to 2.93. Starting SG 1.093. It was cold settled for 24 hours on 2t pectic enzyme, then racked onto 4g Booster Blanc and 8g Opti White. We used QA23 and kept it in water bath with ice packs for the first week. The wine was step-fed with Fermaid K and bentonite added. After 1 week the SG dropped to 1.040 and I moved the wine to carboy and the temp control system set at 55F.
As with the Frontenac, the wine didn't get below about 58F, but after another week we were down to 1.000, so it was racked to carboys and treated with KMS.
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